Holiday Sweet Potato Salad

Holiday Sweet Potato Salad

I made this for a BBQ the other day and I thought it was great. It's not for those who don't like to be in the kitchen, but it is delicious and has very little fat (about 10 grams in the whole dish!).

• 2 good sized yams (about 4 cups cubed)
• 2 medium beets (about a cup diced)
• 1 Tbsp butter, melted
• 1/2 small sweet yellow onion (like Vidalia), thinly sliced
• 1 Tbsp sugar
• 1/3 C filberts
• 1/2 C canned pineapple chunks
• 1/4 C orange zest
• 1/4 C chopped crystallized ginger
• 1/4 C pineapple juice (from canned pineapple)
• 1 tsp lime juice
• 1/2 tsp seasoned rice vinegar
• 1/2 tsp hot pepper oil (like MMongolian fire oil)
• 1/8 tsp ground clove

1. Preheat oven to 375
2. Peel and cube the yams in 3/4 inch cubes.
3. Peel and dice the beets in 1/4 inch cubes.
4. Spread the yams and beets out on a cookie sheet and brush with melted butter.
5. place the cookie sheet in the oven and roast for 35-40 minutes, stirring once or twice toward the end. Make sure you do not roast too long or yams will be mushy.
6. While the yams and beets are roasting, caramelize the onion in a large oil-sprayed skillet by sauteing them over low heat for about 30 minutes. As the onions start to brown, add sugar. Continue to cook over low heat until the onions are brown and sweet.
7. Allow the yams, beets and onions to cool.
8. Toast the filberts in a heavy skillet over medium heat until they are browned and very fragrant. Chop and allow to cool.
9. Toss all ingredients in a bowl--the yams, beets, onions, filberts, and all remaining ingredients.
10. Serve cold or warm.